Which of the following is a key characteristic of bacteria that lead to foodborne illness?

A key characteristic of bacteria that contributes to foodborne illness is their ability to multiply rapidly and produce toxins. Bacteria reproduce quickly, sometimes doubling in number in under an hour under optimal conditions, which means they can reach harmful levels in food very fast.

Additionally, many types of bacteria produce toxins either during their growth or once they are ingested, leading to illness even if the bacteria are killed. This rapid growth and toxin production create a significant health risk in food safety, as contaminated food can become dangerous within a short time frame if it is not properly managed or cooked.

Understanding this characteristic is crucial for food handlers, as it helps them recognize the importance of proper food storage, cooking, and handling techniques to prevent foodborne illnesses effectively.